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1-pound flank, or skirt steak, or boneless skinless chicken breasts, or a ½ pound of each
¼ cup lime juice
3 cloves of garlic, minced
2 teaspoons ancho chili powder
1 teaspoon kosher salt
1 ½ teaspoons cumin
½ teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
6 corn tortillas
Add to a large re-sealable bag; meat, lime juice, garlic, chili powder, salt, cumin, paprika, pepper, bell peppers and onion. Seal and allow to marinate for at least 3 hours, or overnight.
Remove meat from bag, and pat dry. Place in fry basket, select the meat setting (370F), and cook for 5 minutes. Flip, and cook for another 3-5 minutes, depending on the thickness of the meat. Let rest for at least 10 minutes.
Remove vegetables from bag and add to fry basket. Cook at 370F for 8-10 minutes, or until tender.
Slice meat against the grain and serve with tortillas, chopped cilantro, sliced avocado, shredded lettuce, pico de gallo, rice, beans and/or guacamole on the side.
